Description
This traditional Norwegian Rhubarb Cake is soft, buttery, and filled with tart rhubarb, perfectly balanced by a sweet cinnamon-sugar topping. A cozy treat that’s simple to make and ideal for spring or summer gatherings. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a comforting dessert.
Ingredients
2 cups rhubarb, chopped
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/2 cup brown sugar
1/2 teaspoon cinnamon
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Cream butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in vanilla extract.
Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
Gradually add dry ingredients to wet mixture, alternating with milk, mixing until just combined.
Fold in chopped rhubarb.
Pour batter into prepared pan and smooth top.
Mix brown sugar and cinnamon in a small bowl and sprinkle over the batter.
Bake 40–45 minutes, until a toothpick inserted comes out clean. Let cool slightly before serving.
Notes
This cake pairs wonderfully with vanilla ice cream or whipped cream. For extra texture, add chopped walnuts or almonds to the topping. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 30g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg